Pressed Veal
From Household hints, 1881
It is like pressed meat and is very nice.
Presented as published in 1881. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3780Calories
465 gProtein
1 gCarbs
290 gFat
Full nutrition (34 nutrients)
Calories3780 kcal
Protein465 g
Carbohydrates1.1 g
Fiber0 g
Sugars0.6 g
Total Fat290 g
Saturated Fat71 g
Monounsaturated Fat75 g
Polyunsaturated Fat20 g
Omega-30.4 g
Cholesterol2528 mg
Sodium1830 mg
Potassium7645 mg
Calcium449 mg
Iron21 mg
Magnesium555 mg
Phosphorus4941 mg
Zinc62 mg
Copper2.2 mg
Manganese0.5 mg
Vitamin D7.5 mcg
Vitamin C0.9 mg
Vitamin A258 mcg
Vitamin E6.6 mg
Vitamin K0.5 mcg
Vitamin B612 mg
Vitamin B1225 mcg
Thiamin (B1)6.4 mg
Riboflavin (B2)6.5 mg
Niacin (B3)152 mg
Folate256 mcg
Choline901 mg
Caffeine0 mg
Water1751 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 10. The excerpt below is the record exactly as published.
Pressed Veal. — Take three pounds of veal chopped fine, two pounds of fresh, lean, raw pork, also chopped fine, three eggs, a piece of butter the size of an egg ; pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.